Slow-cooked Lamb Shoulder with Roasted Cherry Tomatoes
A beautiful slow-roasted lamb shoulder that falls off the bone. Served with a thick, keto gravy and roasted, sweet cherry tomatoes, everything coming in at 7.7g carbs per serving. Will serve 6 guests.
Slow-cooked Lamb Shoulder with Roasted Cherry Tomatoes
A beautiful slow-roasted lamb shoulder that falls off the bone. Served with a thick, keto gravy and roasted, sweet cherry tomatoes, everything coming in at 7.7g carbs per serving. Will serve 6 guests.
  • CourseMain Dish
Servings Prep Time
6 10minutes
Cook Time
3+ hours
Servings Prep Time
6 10minutes
Cook Time
3+ hours
Ingredients
  • 2 onionspeeled and sliced
  • 500g warm beef stock
  • 1.1kg lamb shoulderon the bone
  • 3 cloves garlicpeeled and sliced
  • several sprigs rosemary
  • several sprigs thyme
  • 1TB olive oil
  • salt and freshly ground black pepper
  • 385g organic cherry tomatoes
  • 1TB olive oiladditional
Instructions
  1. Preheat the oven to 160°C / 320°F.
  2. Place the sliced onions into a roasting dish or casserole and pour in the beef stock. (The casserole you use must have a well-fitting lid.)
  3. Make small incisions with a sharp knife into several places all over the lamb. Insert the garlic slices into these incisions and insert little snipped rosemary tips and thyme in the incisions too. Any leftover garlic slices can be added to the onion mix in the casserole.
  4. Rub a tablespoon olive oil over the lamb and season with salt and freshly ground black pepper. Place the prepped lamb into the casserole on top of the onions.
  5. Cover the roasting dish with a well-fitting lid and place in the oven for 3 hours. Check on it every hour and spoon some of the juice over the lamb when you do.
  6. It will look like this after 1 hour:
  7. And like this after 2 hours.
  8. And like this after 3 hours.
  9. Remove the casserole from the oven. Gently place the lamb in a serving dish. Remove and discard any of the herbs sticking out from the holes – they have done their job. Cover the lamb and leave to rest and stay warm.
  10. Remove and discard any herbs you see from the onion mixture left in the casserole. Tip the entire mixture into a small pan and use a hand blender to blitz well.
  11. You will notice that the onions as well as all the rendered fat (emulsifying into the stock) will turn the sauce a light, creamy colour once you start blitzing.
  12. Once completely emulsified, heat the gravy over low-moderate heat, whisking occasionally.
  13. You will notice that the gravy becomes darker and thicker as it reduces.
  14. In the meantime, crank the oven up to max. Spread the tomatoes out on a tray and drizzle over a tablespoon olive oil.
  15. Roast in the hot oven for several minutes until you notice them bursting their skins.
  16. Serve the tomatoes with the cooked lamb, and once ready to eat, slide the meat from the bones and use two forks to break up the lovely, soft lamb flesh. (As the chef, its only fair you get to suck the marrow from the bones!) Serve with the gravy (which is so delicious and rich, it needs no other seasoning.)
  17. These recipes have been created for you to enjoy and share with like-minded peeps. If you loved it – please take a pic of your creation & share it on your Keto/Low-carb Facebook community groups. Please credit M&L by supplying the link of this recipe. (I would appreciate that very much!) If you ran into trouble with the recipe – please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes

Keto Lamb Shoulder

Macro Details per serving
7.2%            Carbs
25.7%          Protein
67%             Fat

Nutritional Information per serving
Calories                         425Kcal / 1778kJ
Fat                                  32g
of which saturates       13g
Carbohydrates             7.7g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           5.6g
Fibre                               2g
Protein                           27g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it’s 7.7g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) – and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Celery (found in store-bought stock)

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.